Frozen Ginger Cream Recipes

FROSTED GINGER CREAMS

Steps:

• In a large bowl cream shortening and sugar. Beat in egg and molasses. Combine the flour, ginger, baking soda, salt, cinnamon and cloves; gradually add to creamed mixture alternately with water (dough will be soft). , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 7-8 minutes or until tops are cracked. Remove to wire racks to cool., In a small bowl, beat cream cheese, butter and confectioners' sugar until light and fluffy. Beat in vanilla and enough lemon juice to achieve spreading consistency. Frost cookies. Store in the refrigerator.

GINGER-MANGO "NICE" CREAM

Steps:

• Freeze 2 sliced bananas and 1 diced mango until firm, at least 4 hours. Puree in a food processor with 3 tablespoons agave syrup, 1/2 teaspoon grated fresh ginger and a pinch of salt until thick and smooth. Transfer to a small baking dish and freeze until firm. Scoop into bowls and top with chopped fresh mango.

LEMON-GINGER FROZEN YOGURT

Steps:

• Place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate for 12 hours. At end of 12 hours, discard the liquid and cheesecloth.
• In a bowl combine the drained yogurt, corn syrup, sugar, lemon juice, lemon peel, and fresh ginger. Transfer mixture to ice cream maker and process per manufacturer's instructions, about 25 minutes. Transfer frozen yogurt to an airtight container, fold in crystallized ginger and freeze for 2 hours.

SESAME GINGER SPICE RUB

Steps:

• Heat a dry medium skillet over medium heat. Add sesame seeds, fennel seeds, star anise, stick cinnamon, cloves, peppercorns, and crushed red pepper. Toast for 4 to 5 minutes or until the mixture is fragrant, lightly toasted, and starting to crackle, stirring occasionally. Remove from skillet and let cool for 5 minutes.
• Transfer spice mixture to a clean spice or coffee grinder. Cover and grind to a powder. In a small bowl, combine ground spice mixture, ginger, brown sugar, garlic powder, and salt. Rub about 1 tablespoon of the spice mixture on 1 pound of meat (see Tip) and cook as desired.

GINGER CREAM

Steps:

• Combine 1/4 cup water, ginger, and sugar in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until mixture is syrupy, about 5 minutes. Cool completely. Using electric mixer, beat cream in medium bowl until peaks form. Fold in ginger mixture. (Can be made 4 hours ahead. Cover and chill.)

GINGER ICE CREAM

Steps:

• In 2-quart saucepan, stir whipping cream, milk, sugar, honey, 2 tablespoons of the crystallized ginger, the gingerroot, orange peel and salt until well mixed. Cook over medium heat until sugar is dissolved and mixture just comes to a boil, stirring constantly. Immediately remove from heat.
• Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe, if desired.
• Pour into 2-quart ice-cream freezer. Freeze according to manufacturer's directions. Garnish with crushed cookies and remaining 2 tablespoons crystallized ginger.

FROZEN LEMON-GINGER YOGURT

Steps:

• Combine all ingredients in large bowl and stir to blend. Transfer yogurt mixture to ice cream maker. Process according to manufacturer's instructions. Spoon into large covered container and freeze. (Can be made 2 days ahead. Keep frozen.)

DOUBLE GINGER ICE CREAM

Steps:

• Warm the milk in a 2-quart heavy-duty saucepan over medium heat until small bubbles form around the edges.
• Whip together the sugar, egg yolk and salt in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture is very thick and pale yellow and holds a slowly dissolving ribbon when the beater is lifted.
• Ladle half of the hot milk into a liquid measuring cup, then slowly pour it into the egg yolk mixture, whisking constantly to blend well.
• Pour this egg mixture into the remaining milk in the saucepan.
• Stir in the candied ginger puree.
• Whisk the mixture constantly until it is thick enough to coat a spoon or registers 185 degrees F. on a candy thermometer.
• Immediately remove the thermometer and pour the ice cream custard into a 2-quart bowl.
• Add the cream and vanilla and stir to blend thoroughly.
• Cover the bowl tightly with plastic wrap to prevent a skin from forming on top and cool to room temperature.
• Refrigerate the ice cream custard for several hours, or until it is cold.
• Process the ice cream custard in an ice cream maker, following the manufacturer's instructions.
• When the ice cream is half frozen, stir in the finely chopped crystallized ginger.
• Freeze the ice cream in a tightly covered container for at least 30 minutes.
• Using a 1-1/2 inch round ice cream scoop, place small scoops of ice cream in shot glasses, mini martini glasses or small bowls. Top each serving with a sliver or two of crystallized ginger.
• The ice cream custard can be made up to 3 days in advance and kept tightly covered in a bowl in the refrigerator before freezing in the ice cream maker.
• Keep ice cream in a tightly covered container in freezer for up to 2 weeks.

FROZEN GINGER CREAM

Steps:

• To make crust: combine cookie crumbs with butter, reserving small amount for topping. Pat remainder on bottom and up sides of a 9-inch springform pan. Chill while making filling.
• To make filing: Beat egg yolks with 3/4 cup sugar in top of double boiler (over simmering water) until thick (6-10 minutes). Turn into a large bowl and beat for one minute.
• In a separate bowl beat egg whites until foamy. Beat in 1/4 cup sugar beating until stiff.
• In a third bowl whip cream until thick. Add liquor and beat until stiff.
• Fold cream mixture into egg whites and then fold egg white mixture into yolk mixture. Spoon mixture into prepared pan alternately with ginger. Sprinkle with reserved crumbs.
• Freeze until ready to serve (can be made one week prior to serving).